Cozy Lemon Rosemary Chicken Soup filled with an abundance of veggies such as carrots and kale, alongside beans, chicken, and a lemon rosemary broth. So comforting.
In This Post
Watch How To Make This Chicken Soup
Or, As We Call It, Cafe Chicken Soup.
On Monday morning at 8am, I texted my friends – “anyone up for a playdate today? I’ll be making soup.”
I was in the mood for something broth-based, hearty, and vibrant. Imagine the comfort of curling up on a frigid day, bundled in a blanket, with the sun streaming in – picture that comfort in soup form. Lemon rosemary chicken soup.
Within two hours, both friends were at my home, gathered around my petite kitchen island, sipping coffee while I diced various veggies I discovered in my fridge to add to the soup as our kids played energetically in the basement. Honestly, this is the type of life I’ve always envisioned.
We savored this broth-filled, vegetable-laden lemon rosemary chicken soup paired with crusty bread and rosemary butter, and we humorously agreed that we found ourselves in a café, giving it the nickname “cafe chicken soup.”
One of my daughters adores this soup, and Bjork enjoys it too, but honestly, I consider this primarily a soup for me.
I’m the one who loves having a warm, broth-rich, vegetable-packed soup in the fridge or freezer for lunch when, at 1pm, I realize I’ve neglected to plan a meal. Truly, this has been my way to find some comfort amidst the hectic months of November and December.
It also freezes beautifully—doesn’t it sound like a perfect match for leftover turkey from Thanksgiving? That’s my plan for next week! Please, extra rosemary salt! And wouldn’t this be delightful with a loaf of no-knead bread? Or some homemade ranch crackers on top? Absolutely.
Lemon Rosemary Chicken Soup
Total Time:
40 minutesYield:
4–5 servings 1x
Ingredients
Units
Scale
Lemon Rosemary Chicken Soup
Finishers:
Instructions
- Saute Veggies: In a large pot for soup, warm 1 tablespoon of oil over medium-high heat. Incorporate onion, carrots, and celery. Cook for 5-8 minutes or until very tender.
- Add Aromatics: Toss in the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Allow it to become wonderfully fragrant for a minute, stirring to prevent burning or browning of the garlic.
- Simmer: Combine the beans, kale, chicken, broth, and remaining olive oil (optional). Allow to simmer gently for 10-20 minutes, until the kale wilts. If you have the luxury of cooking it longer on low heat, fantastic. It’s delicious that way.
- Finish: Remove the herb stems. Stir in lemon juice, more salt, and fresh black pepper to taste (all optional and to personal preference)! Garnish with Parm and serve alongside a hearty slice of bread, a generous layer of butter, and a sprinkle of rosemary salt. Fresh, bright, and delicious!
Notes
Chicken: I generally use pulled and shredded rotisserie chicken. Alternatively, you may opt for raw chicken breasts or thighs. Simply add them to the pot with the simmering broth and let them cook for about 10-12 minutes or until they reach 165 degrees. Remove, shred, and return to the pot. This method also works wonderfully with leftover Thanksgiving turkey!
Olive oil: The additional olive oil added in Step 3 enhances the richness. Without it, this soup has minimal fat—it consists mainly of broth, veggies, and chicken. Introducing a good fat transforms this soup from simply “brothy and bland” to “wow, that’s impressive soup.” However, if you’re using homemade broth, which generally has a nice silky texture due to its fat content, this extra oil isn’t necessary.
Instant Pot: I have prepared this in my Instant Pot successfully. I sautéed everything as directed in steps 1-2, then for step 3, I set it to high pressure for around 3 minutes and allowed it to naturally release pressure. (For raw chicken, you’ll need to pressure cook for 10-12 minutes.)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken soup, lemon soup, leftover turkey, lemon chicken soup, easy soup recipe, soup recipe
Three More Soups I Adore During This Season:
**Hearty Chicken Soup with Lemon and Rosemary: An Inviting Classic with a Zesty Flair**
Few meals conjure up the coziness and warmth of a family setting quite like a bowl of chicken soup. Be it a remedy for a cold, a hearty dish on a brisk night, or simply a way to unite the family, chicken soup is a perennial favorite. But what if you could elevate this simple dish with a splash of citrusy brightness and fragrant herbs? Enter the hearty chicken soup with lemon and rosemary—a delectably modern spin on a cherished classic.
This chicken soup variation merges the deep, savory notes of time-honored recipes with the lively zest of lemon and the earthy, aromatic scent of rosemary. The outcome is a dish that is both comforting and refreshing, suitable for any time of year. Let’s explore what makes this soup so unique and how you can recreate it at home.
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### **Key Ingredients**
1. **Chicken**
Of course, the key component of any chicken soup is chicken itself. Bone-in, skin-on chicken thighs or drumsticks are ideal for this recipe, lending a profound, rich flavor to the broth. The collagen from the bones also contributes a velvety quality to the soup. For a lighter choice, boneless, skinless chicken breasts can be used, though the taste might be somewhat milder.
2. **Lemon**
Lemon is the element that distinguishes this soup. Its bright acidity counterbalances the richness of the broth, injecting a refreshing note. Both lemon juice and zest are employed to ensure maximum flavor, achieving a delightful blend of tangy and aromatic undertones.
3. **Rosemary**
Rosemary is a beautifully fragrant herb that complements chicken exceptionally well. Its earthy, slightly pungent taste adds complexity to the soup, while its aroma provides both comfort and energy. Fresh rosemary sprigs are preferred, but dried rosemary can be substituted as needed.
4. **Vegetables**
Traditional soup veggies like carrots, celery, and onions create the aromatic base of the broth. Garlic is also included for an extra hit of flavor. Feel free to adjust the veggies to your taste, introducing ingredients like parsnips, leeks, or kale for enhanced nutrition and texture.
5. **Broth**
A good chicken broth is critical for this recipe. Homemade broth is best, but store-bought varieties are also adequate. For an additional flavor boost, think about simmering the broth with the chicken bones and rosemary sprigs before combining it all into the soup.
6. **Optional Add-Ins**
To enrich the soup, you can introduce grains like rice, quinoa, or farro, or pasta shapes like orzo or egg noodles. For a low-carb alternative, zucchini noodles or cauliflower rice work brilliantly.
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### **Health Benefits of Lemon and Rosemary Chicken Soup**
This soup is not only delicious—it’s also loaded with health advantages:
– **Immune Support**: Chicken soup has long been regarded as a remedy for colds, thanks to its anti-inflammatory effects. The added lemon gives a boost of vitamin C, which aids immune function.
– **Digestive Health**: Rosemary has been utilized for ages to support digestion. Its essential oils assist in reducing bloating and enhancing gut health.
– **Hydration and Nourishment**: The broth offers hydration and is rich in electrolytes, making it an excellent option when you’re not feeling well.
– **Low-Calorie, High-Flavor**: This soup is naturally low in calories yet packed with flavor, making it a satisfying choice for those monitoring their weight.
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### **How to Prepare Hearty Chicken Soup with Lemon and Rosemary**
Here’s a straightforward recipe to bring this comforting favorite to life:
#### **Ingredients**:
– 1 lb (450g) bone-in, skin-on chicken thighs or drumsticks
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 6 cups chicken broth
– 1 large sprig of fresh rosemary (or 1 teaspoon dried rosemary)
– 1 bay leaf
– Zest and juice of 1 large lemon
– 1 cup cooked rice, pasta, or grain of choice (optional)
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
#### **Instructions**:
1. **Sear the Chicken**: Heat olive oil in a large pot over medium heat. Season with salt and pepper, then sear the chicken until golden brown on each side, about 4-5 minutes per side. Remove and set aside.
2. **Sauté the Vegetables**: In the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.